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Zoodles with meatballs

Espaguetis de Calabacín con Albóndigas


  • 1 pound of lean ground beef
  • 1 red onion, chopped
  • ¼ cup of parsley
  • 1 teaspoon of chia
  • 2 tablespoons of raw oatmeal
  • 1 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 3 tablespoons of parmesan cheese
  • Salt and pepper to taste
  • 3 cups of spiral-cut zucchini
  • 1 cup of tomatoes
  • 1 tablespoon of basil


For the meatballs, add the ground beef to a bowl with garlic, parsley, onion, salt and pepper. Mix it all together and form into little balls. In a separate dish, add the oatmeal to coat the meatballs. Make little balls of meat and pass them through the oats. Bake in the oven at 350°F for 20 minutes.

For the zoodles (zucchini noodles), add the extra virgin olive oil and garlic to a pan over medium heat. Once the oil is very hot, cook the spiralized zucchini cut until they are al dente.

To serve, add the tomatoes, basil and parmesan cheese to the zoodles. Let them rest for a few minutes to incorporate all the flavors and add the meatballs on top. Delicious!

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